US8158173B2 - Composition for coating, process for coating and frozen coated confection - Google Patents

Composition for coating, process for coating and frozen coated confection Download PDF

Info

Publication number
US8158173B2
US8158173B2 US12/220,970 US22097008A US8158173B2 US 8158173 B2 US8158173 B2 US 8158173B2 US 22097008 A US22097008 A US 22097008A US 8158173 B2 US8158173 B2 US 8158173B2
Authority
US
United States
Prior art keywords
coating
saccharides
polysaccharides
fructose
sucrose
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active, expires
Application number
US12/220,970
Other versions
US20090035420A1 (en
Inventor
Loyd Wix
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Conopco Inc
Original Assignee
Conopco Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=39941425&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=US8158173(B2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Conopco Inc filed Critical Conopco Inc
Assigned to CONOPCO, INC. D/B/A UNILEVER reassignment CONOPCO, INC. D/B/A UNILEVER ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: WIX, LOYD
Publication of US20090035420A1 publication Critical patent/US20090035420A1/en
Application granted granted Critical
Publication of US8158173B2 publication Critical patent/US8158173B2/en
Active legal-status Critical Current
Adjusted expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

Definitions

  • the present invention relates to a composition for coating a frozen confection, to a process for coating a frozen confection and to the frozen confection obtained.
  • Water ice coating is already known for this purpose but presents a major taste problem since, actually, it has no taste at all and adding fructose or sucrose will lower the freezing point of the coating, rendering it gooey and sticky. If instead of this, artificial sweeteners are added (which will not impact on the freezing point of the coating and thus not present the drawbacks of sucrose or fructose) it has now been found that the coating is still very brittle, has no flexibility at all and will provide a very hard, brittle mouthfeel to consumers, something to avoid. Moreover, the very unflexible, rigid behaviour exhibited by a water ice coating leads to very fragile coatings which break and peel off very easily under the slightest deformation, again something to avoid.
  • saccharide refers to mono- and di-saccharides, and “polysaccharides” means polymers consisting of three or more saccharide units. Thus “saccharides” includes fructose, dextrose and sucrose.
  • the polysaccharides used in the present invention are preferably corn syrups with a dextrose equivalent (DE) of greater than 2 preferably >3 and more preferably >4.
  • DE dextrose equivalent
  • Corn syrups are complex multi-component sugar mixtures and the dextrose equivalent is a common industrial means of classification. Since they are complex mixtures their number average molecular weight ⁇ M> n can be calculated from the equation below. (Journal of Food Engineering, 33 (1997)
  • Fructo-oligosaccharides are composed of linear chains of fructose units linked by ⁇ (2-1) bonds and often terminated by a glucose unit. Fructo-oligosaccharides include inulin, oligofructose (also sometimes called oligofructan) and kestose.
  • sweeteners refers exclusively to sucrose, fructose, dextrose and artificial sweeteners (i.e. Sucralose [1,6-Dichloro-1,6-dideoxy- ⁇ -D-fructofuranosyl-4-chloro-4-deoxy- ⁇ -D galactopyranoside], Aspartame [aspartyl phenyl-alanine methyl ester], Sodium saccharin, alitame, thaumatin, cyclamate, glycyrrhizin, stevioside, neohesperidine, sucralose, monellin, Acesulfame K or salts thereof and Neotame [N—[N-(3,3-dimethylbutyl)-L-alpha-aspartyl]-L-phenylalanine 1 methyl ester].
  • sucrose, dextrose and fructose are both sweeteners and saccharides.
  • sweeteners are sucrose and/or fructose.
  • the average molecular weight for a mixture of saccharides and polysaccharides is defined by the number average molecular weight ⁇ M> n calculated by the following equation:
  • w i is the mass of species i
  • M i is the molar mass of species i
  • N i is the number of moles of species i of molar mass M i .
  • Sweetness is relative to sucrose. As sucrose is the typical sweetener material used in food it is arbitrarily assigned a relative sweetness value of 1, with all sweetness intensities of other sugars/sweetener systems compared with this. Therefore a product with a Relative Sweetness of 0.1 would have the sweetness equivalent to a 10% solution of sucrose. A product with a Relative Sweetness of 0.25 would have the sweetness equivalent to a 25% sucrose solution.
  • composition comprises:
  • the composition for a coating frozen confectionery product is not a gel (i.e. a composition in which the polysaccharides form cross-links so that it has an elastic nature). This allows for easy handling, the composition being pumpable and sprayable.
  • the sweeteners have a relative sweetness of 0.1 to 0.25.
  • composition for coating frozen confectionery product comprising:
  • the coating comprises
  • the core material is a frozen aerated confection.
  • Example 1 Example 2 Water 77.4% 76.77% 9DE corn syrup 11.8% Fructose 10.6% Locust Bean Gum 0.2% 0.05% Sucrose 22.5% Colour and Flavour 0.23% Citric acid 0.45% Average Molecular Weight 342 340 Ice content at ⁇ 18° C. 70% 65%
  • the coating compositions were then frozen at ⁇ 18° C.
  • the resulting frozen coatings were found to be sticky and left residue on the fingers.
  • Example 3 Example 4 Example 5 Water 70.7% 60.3% 69.1% 9DE corn syrup 20.1% 30.5% 23.7% Fructose 9% 9% 7% Locust Bean Gum 0.2% 0.2% 0.2% Average 485 590 605 Molecular Weight
  • the coating compositions were then frozen at ⁇ 18° C.
  • the resulting frozen coatings were found not to be sticky and left no residues on fingers.
  • Example 6 Locust Bean Gum 0.2% 0.05% Citric acid 0.45% 0.45% Colour & Flavour 0.23% 0.23% Water 52.62% 66.24% 10DE Maltodextrin 22% 33% Apricot puree 20% Fructose 4% Splenda X600S 0.03% Malic acid 0.5% Average Molecular Weight 647 1800
  • the coating compositions were then frozen at ⁇ 18° C.
  • the resulting frozen coatings were found not to be sticky and left no residues on fingers.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Frozen confection comprising a core and a coating is provided, wherein the coating comprises 17 to 50% (w/w) of saccharides and polysaccharides; 0.017 to 12.5% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof; and 50 to 83% water; wherein the average molecular weight of the saccharides and polysaccharides is between 476 and 9000.

Description

TECHNICAL FIELD OF THE INVENTION
The present invention relates to a composition for coating a frozen confection, to a process for coating a frozen confection and to the frozen confection obtained.
BACKGROUND TO THE INVENTION
Individual ice cream products are very often held on a stick. Sometimes the ice cream is in a wafer, generally a cone, rarely it is in an individual packaging and is consumed with a spoon. One of the reasons for this is that if the ice cream product is directly touched by fingers, it sticks.
It has been proposed to use chocolate or fat coatings on ice cream. This provides the required dry to touch feeling (i.e. not leaving residues on the skin) but on the other hand requires the use of fat. This does not fit with the health concerns of modern consumers.
There is therefore a need for a coating which provides a dry to touch feeling without having to use fat.
Water ice coating is already known for this purpose but presents a major taste problem since, actually, it has no taste at all and adding fructose or sucrose will lower the freezing point of the coating, rendering it gooey and sticky. If instead of this, artificial sweeteners are added (which will not impact on the freezing point of the coating and thus not present the drawbacks of sucrose or fructose) it has now been found that the coating is still very brittle, has no flexibility at all and will provide a very hard, brittle mouthfeel to consumers, something to avoid. Moreover, the very unflexible, rigid behaviour exhibited by a water ice coating leads to very fragile coatings which break and peel off very easily under the slightest deformation, again something to avoid.
In fact, whether there are artificial sweeteners or not in the water ice coating, the product looks shiny, showing a transparent film, wrongly suggesting that the product has been contaminated with water which then froze on its surface. Obviously, it is not something acceptable from a consumer standpoint.
There is therefore a need for a coating which:
    • tastes good,
    • is dry to touch
    • is not brittle
    • has a low energy content compared to a typical chocolate couveture that contains 5.52 kcal/gm.
    • is fat free whereas a typical chocolate couveture contains 32% (wt %) saturated fat.
It has now been found that some polysaccharide compositions give rise to coatings which are less sticky and less prone to sinter than sucrose and fructose ones while providing the required taste and flexibility.
Tests and Definitions
Saccharides and Polysaccharides
The term “saccharides” refers to mono- and di-saccharides, and “polysaccharides” means polymers consisting of three or more saccharide units. Thus “saccharides” includes fructose, dextrose and sucrose.
The polysaccharides used in the present invention are preferably corn syrups with a dextrose equivalent (DE) of greater than 2 preferably >3 and more preferably >4. Corn syrups are complex multi-component sugar mixtures and the dextrose equivalent is a common industrial means of classification. Since they are complex mixtures their number average molecular weight <M>n can be calculated from the equation below. (Journal of Food Engineering, 33 (1997)
DE = 18016 < M ⁢ > n
Other polysaccharides, such as polydextrose and/or fructo-oligosaccharides may be used. Fructo-oligosaccharides are composed of linear chains of fructose units linked by β(2-1) bonds and often terminated by a glucose unit. Fructo-oligosaccharides include inulin, oligofructose (also sometimes called oligofructan) and kestose.
Sweeteners
The term “sweeteners” refers exclusively to sucrose, fructose, dextrose and artificial sweeteners (i.e. Sucralose [1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D galactopyranoside], Aspartame [aspartyl phenyl-alanine methyl ester], Sodium saccharin, alitame, thaumatin, cyclamate, glycyrrhizin, stevioside, neohesperidine, sucralose, monellin, Acesulfame K or salts thereof and Neotame [N—[N-(3,3-dimethylbutyl)-L-alpha-aspartyl]-L-phenylalanine 1 methyl ester]. Thus sucrose, dextrose and fructose are both sweeteners and saccharides.
Preferably the sweeteners are sucrose and/or fructose.
Average Molecular Weight
For the purposes of this patent, the average molecular weight for a mixture of saccharides and polysaccharides is defined by the number average molecular weight <M>n calculated by the following equation:
< M ⁢ > n = ∑ w i ∑ ( w i / M i ) = ∑ N i ⁢ M i ∑ N i
Where wi is the mass of species i, Mi is the molar mass of species i and Ni is the number of moles of species i of molar mass Mi.
Relative Sweetness
Sweetness is relative to sucrose. As sucrose is the typical sweetener material used in food it is arbitrarily assigned a relative sweetness value of 1, with all sweetness intensities of other sugars/sweetener systems compared with this. Therefore a product with a Relative Sweetness of 0.1 would have the sweetness equivalent to a 10% solution of sucrose. A product with a Relative Sweetness of 0.25 would have the sweetness equivalent to a 25% sucrose solution.
GENERAL DESCRIPTION OF THE INVENTION
It is a first object of the present invention to provide a composition for coating a frozen confectionery product, and comprising:
    • 17 to 50% (w/w) of saccharides and polysaccharides
    • 0.017 to 12.5% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof,
    • 50 to 83% water
      wherein the average molecular weight of the saccharides and polysaccharides is between 476 and 9000.
This allows for the provision of a coating which when applied onto a frozen product will be sufficiently flexible, and have a good taste whilst being dry to touch.
Preferably also, the composition comprises:
    • 25 to 45% (w/w) of saccharides and polysaccharides
    • 0.017 to 10% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof,
    • 55 to 75% water
      wherein the average molecular weight of the saccharides and polysaccharides is between 590 and 6500.
Preferably, the composition for a coating frozen confectionery product is not a gel (i.e. a composition in which the polysaccharides form cross-links so that it has an elastic nature). This allows for easy handling, the composition being pumpable and sprayable.
Preferably also the sweeteners have a relative sweetness of 0.1 to 0.25.
It is a second object of the present invention to provide a process for coating a frozen confectionery product wherein a frozen confectionery product is coated by a composition comprising
    • 17 to 50% (w/w) of saccharides and polysaccharides
    • 0.017 to 12.5% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof,
    • 50 to 83% water
      wherein the average molecular weight of the saccharides and polysaccharides is between 476 and 9000.
In one preferred embodiment the frozen confectionery product is dipped into a bath of a coating composition comprising:
    • 25 to 45% (w/w) of saccharides and polysaccharides
    • 0.017 to 10% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof,
    • 55 to 75% water
      wherein the average molecular weight of the saccharides and polysaccharides is between 590 and 6500.
In another preferred embodiment, a composition is sprayed onto the frozen confectionery product, the composition for coating frozen confectionery product comprising:
    • 25 to 45% (w/w) of saccharides and polysaccharides
    • 0.017 to 10% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof,
    • 55 to 75% water
      wherein the average molecular weight of the saccharides and polysaccharides is between 590 and 6500.
It is a third object of the present invention to provide a frozen confection comprising a core material and a coating wherein the coating comprises
    • 17 to 50% (w/w) of saccharides and polysaccharides
    • 0.017 to 12.5% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof,
    • 50 to 83% water
      wherein the average molecular weight of the saccharides and polysaccharides is between 476 and 9000.
Preferably, the coating comprises
    • 25 to 45% (w/w) of saccharides and polysaccharides
    • 0.017 to 10% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof,
    • 55 to 75% water
      wherein the average molecular weight of the saccharides and polysaccharides is between 590 and 6500.
Preferably the core material is a frozen aerated confection.
DETAILED DESCRIPTION OF THE INVENTION
The invention will be further described in the following examples.
Examples 1 and 2 (Comparative)
The following coating compositions were produced.
Example 1 Example 2
Water 77.4% 76.77% 
9DE corn syrup 11.8%
Fructose 10.6%
Locust Bean Gum  0.2% 0.05%
Sucrose 22.5%
Colour and Flavour 0.23%
Citric acid 0.45%
Average Molecular Weight 342 340
Ice content at −18° C.   70%   65%
The coating compositions were then frozen at −18° C. The resulting frozen coatings were found to be sticky and left residue on the fingers.
Examples 3 to 5
The following coating compositions were produced.
Example 3 Example 4 Example 5
Water 70.7% 60.3% 69.1%
9DE corn syrup 20.1% 30.5% 23.7%
Fructose   9%   9%   7%
Locust Bean Gum  0.2%  0.2%  0.2%
Average 485 590 605
Molecular Weight
The coating compositions were then frozen at −18° C. The resulting frozen coatings were found not to be sticky and left no residues on fingers.
Examples 6 and 7
The following coating compositions were produced.
Example 6 Example 7
Locust Bean Gum  0.2% 0.05%
Citric acid 0.45% 0.45%
Colour & Flavour 0.23% 0.23%
Water 52.62%  66.24% 
10DE Maltodextrin   22%   33%
Apricot puree   20%
Fructose   4%
Splenda X600S 0.03%
Malic acid  0.5%
Average Molecular Weight 647 1800
The coating compositions were then frozen at −18° C. The resulting frozen coatings were found not to be sticky and left no residues on fingers.

Claims (6)

1. A process for coating a frozen confectionery product wherein a frozen confectionery product is coated by a composition comprising
25 to 45% (w/w) of saccharides and polysaccharides comprising a mixture of fructose and/or sucrose with a corn syrup having a dextrose equivalent (DE) greater than 4,
0.017 to 10% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and mixtures thereof,
55 to 75% water
wherein the number average molecular weight of saccharides and polysaccharides is between 590 and 6500; and wherein the composition is not a gel.
2. Process according to claim 1 wherein the frozen confectionery product is dipped into a bath of a coating composition comprising:
25 to 45% (w/w) of saccharides and polysaccharides saccharides and polysaccharides comprising a mixture of fructose and/or sucrose with a corn syrup having a dextrose equivalent (DE) greater than 4,
0.017 to 10% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and mixtures thereof,
55 to 75% water
wherein the number average molecular weight of the saccharides and polysaccharides is between 590 and 6500; and wherein the composition is not a gel.
3. Process according to claim 1 wherein a composition is sprayed onto the frozen confectionery product, the composition comprising:
25 to 45% (w/w) of saccharides and polysaccharides comprising a mixture of fructose and/or sucrose with a corn syrup having a dextrose equivalent (DE) greater than 4,
0.017 to 10% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and mixtures thereof,
55 to 75% water
wherein the number average molecular weight of the saccharides and polysaccharides is between 590 and 6500; and wherein the composition is not a gel.
4. A frozen confection comprising a core and a coating wherein the coating comprises
25 to 45% (w/w) of saccharides and polysaccharides comprising a mixture of fructose and/or sucrose with a corn syrup having a dextrose equivalent (DE) greater than 4,
0.017 to 10% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and mixtures thereof,
55 to 75% water
wherein the number average molecular weight of the mixture of saccharides and polysaccharides is between 590 and 6500; wherein the coating does not contain fat; and wherein the coating is not a gel;
wherein the frozen confection does not have a coating that includes fat.
5. A frozen confection according to claim 4, wherein the core material is a frozen aerated confection.
6. The process according to claim 1 wherein the saccharides and polysaccharides comprise a mixture of fructose and a corn syrup having a dextrose equivalent (DE) greater than 4 and wherein the level of fructose is 4% to 9% based on the total weight of the coating.
US12/220,970 2007-07-31 2008-07-30 Composition for coating, process for coating and frozen coated confection Active 2030-04-01 US8158173B2 (en)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
EP07113487 2007-07-31
EPEP07113487 2007-07-31
EP07113488 2007-07-31
EP07113488 2007-07-31
EP07113487 2007-07-31
EPEP07113488 2007-07-31

Publications (2)

Publication Number Publication Date
US20090035420A1 US20090035420A1 (en) 2009-02-05
US8158173B2 true US8158173B2 (en) 2012-04-17

Family

ID=39941425

Family Applications (2)

Application Number Title Priority Date Filing Date
US12/220,970 Active 2030-04-01 US8158173B2 (en) 2007-07-31 2008-07-30 Composition for coating, process for coating and frozen coated confection
US12/220,979 Active 2029-10-28 US8071154B2 (en) 2007-07-31 2008-07-30 Ice confection

Family Applications After (1)

Application Number Title Priority Date Filing Date
US12/220,979 Active 2029-10-28 US8071154B2 (en) 2007-07-31 2008-07-30 Ice confection

Country Status (12)

Country Link
US (2) US8158173B2 (en)
EP (2) EP2025241B1 (en)
AT (1) ATE481882T1 (en)
AU (1) AU2008203071B2 (en)
BR (2) BRPI0802247B1 (en)
CA (2) CA2637516C (en)
DE (1) DE602008002658D1 (en)
ES (1) ES2558802T3 (en)
IL (1) IL192687A (en)
MX (2) MX2008009504A (en)
PT (1) PT2025241E (en)
RU (2) RU2465779C2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104585470A (en) * 2015-01-05 2015-05-06 惠州莫思特科技有限公司 Manufacturing method for grape milk ice-cold dessert

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2777515C (en) 2009-11-19 2018-01-16 Nestec S.A. Water-based coating for frozen confection
EP2734056B1 (en) 2011-07-22 2018-09-12 Nestec S.A. Method for manufacturing a frozen confectionery product with a peelable gel coating
ES2524868T3 (en) * 2011-10-31 2014-12-15 Nestec S.A. Frozen confectionery product with a detachable gel coating and manufacturing method
CN105828631B (en) * 2013-12-20 2020-03-17 雀巢产品有限公司 Low-sugar frozen confectionery composition
CA2982696C (en) 2015-04-17 2023-10-24 Nestec S.A. Composition for coating frozen confectionery and a process for manufacturing same
WO2017021084A1 (en) * 2015-07-31 2017-02-09 Nestec S.A. Reduced sugars caramel composition for frozen confection
CN111770689A (en) * 2018-02-28 2020-10-13 大塚制药株式会社 Composition for cold spot

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3582357A (en) 1969-03-24 1971-06-01 Pillsbury Co Edible mix composition for producing an aerated product
US5077076A (en) 1990-06-15 1991-12-31 Kraft General Foods, Inc. Low-fat frozen whipped topping and process therefore
US5246725A (en) 1992-02-03 1993-09-21 Tish's Italian Specialties, Inc. Spoonable frozen food product
WO1993021779A1 (en) 1992-04-24 1993-11-11 Unilever Plc Frozen confection
WO1993021778A1 (en) 1992-04-24 1993-11-11 Unilever Plc Frozen confection
US5384146A (en) 1993-08-31 1995-01-24 Kraft General Foods, Inc. Frozen whipped toppings
US5486373A (en) 1992-04-24 1996-01-23 Good Humor Corporation Frozen confection
US6096867A (en) 1996-07-06 2000-08-01 Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. Frozen food product
WO2001030175A1 (en) 1999-10-22 2001-05-03 Societe Des Produits Nestle S.A. Slow melting coating for ice confections
WO2002041702A2 (en) 2000-11-27 2002-05-30 Societe Des Produits Nestle S.A. Foods comprising a gel composition and process of manufacture
WO2002089596A1 (en) 2001-05-09 2002-11-14 Societe Des Produits Nestle S.A. Chewy candy, method of making and composite ice confections containing same
EP1673980A1 (en) 2004-12-23 2006-06-28 Unilever Plc Frozen confection and process for manufacture of frozen confection
US20060141103A1 (en) 2004-12-23 2006-06-29 Conopco Inc, D/B/A Unilever Frozen confection and process for manufacturing such

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MY107376A (en) * 1989-08-10 1995-11-30 Mars Inc Composition and method for improving adherence of fat- based coatings to frozen fat-based confections.
US5082682A (en) * 1990-11-09 1992-01-21 Fantasy Flavors, Inc. Nonfat frozen dairy dessert with method and premix therefor
HU217995B (en) * 1994-11-23 2000-05-28 Societe Des Produits Nestle S.A. Method and apparatus for producing a frozen product
JP3417716B2 (en) * 1995-04-03 2003-06-16 三栄源エフ・エフ・アイ株式会社 Coating composition for frozen dessert and coating method
US6613374B1 (en) * 1995-11-14 2003-09-02 Nestec S.A. Frozen confectionery product and method of manufacture
EP0808576A1 (en) * 1996-05-21 1997-11-26 Societe Des Produits Nestle S.A. Ice confection with flavor inclusions and process for making the same
US5976586A (en) * 1997-03-10 1999-11-02 Lawrence Foods Glaze composition with vegetable gums
US6090429A (en) * 1997-03-27 2000-07-18 Roquette Freres Process for the manufacture of a lactitol syrup
US5968582A (en) * 1998-02-20 1999-10-19 Nestec S.A. Molded frozen bar
JP3032795B1 (en) * 1999-03-15 2000-04-17 株式会社サンアロマ Combination frozen dessert
US6896923B2 (en) * 2002-11-07 2005-05-24 Good Humor-Breyers Ice Cream Frozen confection
UA67185A (en) * 2003-08-05 2004-06-15 Bears Closed Type Joint Stock Ice-cream (variants)
EP1709875B1 (en) * 2005-03-21 2012-02-08 Nestec S.A. Process for manufacturing aerated frozen confections

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3582357A (en) 1969-03-24 1971-06-01 Pillsbury Co Edible mix composition for producing an aerated product
US5077076A (en) 1990-06-15 1991-12-31 Kraft General Foods, Inc. Low-fat frozen whipped topping and process therefore
US5246725A (en) 1992-02-03 1993-09-21 Tish's Italian Specialties, Inc. Spoonable frozen food product
US5486373A (en) 1992-04-24 1996-01-23 Good Humor Corporation Frozen confection
WO1993021778A1 (en) 1992-04-24 1993-11-11 Unilever Plc Frozen confection
WO1993021779A1 (en) 1992-04-24 1993-11-11 Unilever Plc Frozen confection
US5384146A (en) 1993-08-31 1995-01-24 Kraft General Foods, Inc. Frozen whipped toppings
US6096867A (en) 1996-07-06 2000-08-01 Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. Frozen food product
WO2001030175A1 (en) 1999-10-22 2001-05-03 Societe Des Produits Nestle S.A. Slow melting coating for ice confections
WO2002041702A2 (en) 2000-11-27 2002-05-30 Societe Des Produits Nestle S.A. Foods comprising a gel composition and process of manufacture
WO2002089596A1 (en) 2001-05-09 2002-11-14 Societe Des Produits Nestle S.A. Chewy candy, method of making and composite ice confections containing same
US20030035877A1 (en) 2001-05-09 2003-02-20 Best Eric Thomas Chewy candy analogue, method of making, and composite ice confections containing same
EP1673980A1 (en) 2004-12-23 2006-06-28 Unilever Plc Frozen confection and process for manufacture of frozen confection
US20060141103A1 (en) 2004-12-23 2006-06-29 Conopco Inc, D/B/A Unilever Frozen confection and process for manufacturing such

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
"Calculating Molecular Weights" from the Polymer Science Learning Center, Dept. of Polymer Science, The University of Mississippi, Copyright 2005, pp. 1-4. *
Co-pending application Eddies et al., U.S. Appl. No. 12/220,979, filed Jul. 30, 2008.
European Search Report Application No. EP 07113488 dated Dec. 17, 2007.
European Search Report Application No. EP 08160209completed Feb. 19, 2009.
FDA Select Committee on GRAS Substances Opinion: Corn Syrup. Retrieved from www.fda.gov on Aug. 31, 2011. pp. 1-2. *
Smith, Karen E. "Effects on Freezing Point of Carbohydrates Commonly used in Frozen Desserts". 1983 (no month). Journel of Dairy Science, vol. 66, No. 12, pp. 2464-2467. *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104585470A (en) * 2015-01-05 2015-05-06 惠州莫思特科技有限公司 Manufacturing method for grape milk ice-cold dessert

Also Published As

Publication number Publication date
ES2558802T3 (en) 2016-02-08
RU2465779C2 (en) 2012-11-10
EP2025241B1 (en) 2010-09-22
AU2008203071A1 (en) 2009-02-19
EP2027780B1 (en) 2015-11-11
IL192687A (en) 2011-07-31
EP2025241A3 (en) 2009-04-01
CA2637515C (en) 2015-08-25
RU2008131547A (en) 2010-02-10
AU2008203071B2 (en) 2009-04-23
MX2008009502A (en) 2009-02-26
BRPI0802463A2 (en) 2010-03-23
BRPI0802247A2 (en) 2010-03-23
CA2637516A1 (en) 2009-01-31
RU2008131546A (en) 2010-02-10
RU2476077C2 (en) 2013-02-27
US20090035420A1 (en) 2009-02-05
DE602008002658D1 (en) 2010-11-04
ATE481882T1 (en) 2010-10-15
BRPI0802463B1 (en) 2020-11-10
MX2008009504A (en) 2009-04-17
CA2637516C (en) 2016-06-07
PT2025241E (en) 2010-11-18
EP2025241A2 (en) 2009-02-18
US8071154B2 (en) 2011-12-06
US20090035418A1 (en) 2009-02-05
EP2027780A1 (en) 2009-02-25
BRPI0802247B1 (en) 2016-07-26
CA2637515A1 (en) 2009-01-31

Similar Documents

Publication Publication Date Title
US8158173B2 (en) Composition for coating, process for coating and frozen coated confection
JP7317058B2 (en) Glycoside composition
US5273771A (en) Sweetening composition
EP0287957B1 (en) Sweetener composition
EP1965656B1 (en) Ice confections with reduced amount of sugars
KR19990022208A (en) Low Calorie Frozen Dessert
ES2350714T3 (en) COMPOSITION OF COATING, COATING PROCEDURE AND FROZEN COVER FROZEN.
WO1989000815A1 (en) Method of inhibiting ice crystal growth in frozen foods and compositions
EP1891863B1 (en) Low sugar frozen confections
EP2362737B1 (en) Frozen confection
CN101356946B (en) Composition for coating, process for coating and frozen coated confection
EP0964621B1 (en) Sweet-stable soft drinks, concentrates and syrups with dipeptide sweetener and fructan
WO2016001099A1 (en) Coated frozen confection
AU2007221796A1 (en) Use of erythritol and d-tagatose in diet or reduced-calorie beverages and food products
CN119031843A (en) Frozen desserts
CN119031845A (en) Frozen desserts
CN119031849A (en) Frozen desserts
EP4518679A1 (en) Frozen confection
CN119031846A (en) Frozen dessert
CN119031851A (en) Frozen desserts
CN115942879A (en) Frozen dessert compositions comprising allulose and reduced sugar syrup/solids
RU99124214A (en) FOOD SUGAR SUBSTITUTE FOR SMALL FOOD

Legal Events

Date Code Title Description
AS Assignment

Owner name: CONOPCO, INC. D/B/A UNILEVER, NEW JERSEY

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:WIX, LOYD;REEL/FRAME:021789/0878

Effective date: 20080702

STCF Information on status: patent grant

Free format text: PATENTED CASE

FEPP Fee payment procedure

Free format text: PAYOR NUMBER ASSIGNED (ORIGINAL EVENT CODE: ASPN); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY

FPAY Fee payment

Year of fee payment: 4

MAFP Maintenance fee payment

Free format text: PAYMENT OF MAINTENANCE FEE, 8TH YEAR, LARGE ENTITY (ORIGINAL EVENT CODE: M1552); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY

Year of fee payment: 8

MAFP Maintenance fee payment

Free format text: PAYMENT OF MAINTENANCE FEE, 12TH YEAR, LARGE ENTITY (ORIGINAL EVENT CODE: M1553); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY

Year of fee payment: 12